Juno & May

As one of six kids growing up on a cattle farm there were a few things Henry Honner didn’t have compared to the city kids. Though according to his older brother, it was a TV set that was the real sore point. Thankfully that same brother struck a deal with Henry’s dad. He calculated that if the family bought two dairy cows and milked them before and after school each day, he would save the family enough money in milk, to afford a TV.

Henry’s dad agreed and Juno and May soon arrived .Dutifully each morning and afternoon, Henry’s brother could be heard calling out “Juno! May!” for milking. The resulting volume of milk was far more than the family of eight needed and soon, Henry’s mum was trading milk, cream and butter with the neighbours for eggs, vegetables, honey, fish and even a couple of Billy Nash’s chickens. All the while, Henry and the rest of his siblings bathed in the glow of a 24-inch Rank Arena.

Built on the dedication to quality produce and coupled with the vision of creating delicious, well-executed food, Juno & May was born off the back of those two dairy cows in 2015 by owners Henry Honner and Cathy Ciurlino.

The eatery dishes up well prepared modern Australian cuisine which balances great value, an incredibly satisfying meal and a slice of something new; encouraging people to share and try fresh foods. Juno & May are inspired by the thrill of exciting diners with their unique take on tradition, without losing sight of the all-important basics that make any restaurant wonderful. 

We thoroughly enjoyed tasting our way through the menu. To start the sand lobster was magnificent. Perfectly cooked succulent lobster was seasoned with kafir lime and ginger butter and luxurious cauliflower puree and a refreshing Asian herb salad which provided the perfect counterpoint to the decadent flavours.

The roasted cauliflower and green wheat salad with almonds, barberries, fresh mint and yoghurt was similarly delicious - A wonderful amalgamation of textures and spices to entice the palate. 

For mains the 5 spice roast duck was lovely. The slices of duck were cooked to a rarely found perfection allowing the rich flavour of the duck to shine through. The accompanying money dumplings were desirable soft and gooey while the flavour-laden Asian greens provided the crowning element to this hearty dish.  

Henry's favourite dish, the char grilled 16 hour beef short ribs with house mash and chimichurri delighted. The short ribs were tender and delicious, with caramel undertones. 

Showcasing the versatility of the kitchen, the desserts were, again, delicious. Henry’s favourite chocolate soft-centred pudding was a warm chocolate pudding that concluded our evening on a sweet note,. We loved the lashings of English toffee which adorned the pudding alongside a generous scoop of vanilla bean ice-cream.

Juno & May was always going to be a success story. Henry's impressive resume in hospitality (including stints at Kensington Place under Rowley Leigh and Chez Bruce - the only restaurant in Western Europe at the time to hold both a Michelin star and a Bib Gourmand; being Head Chef at Italy1 and his experience establishing Barrio in Ivanhoe) translates into a local restaurant which ticks all the boxes. 

Location: 662 Burke Road, Camberwell
Phone: 03 8840 8006
Link: www.junoandmay.com
Cuisine: Modern Australian